Pastry Flour

This is a flour that pastry chefs can count on for excellent performance across a wide array of pastry applications. An all-purpose, soft-wheat flour, it is comparable in protein but lower in starch than cake flour, so it produces a stronger dough. This makes it better suited for puff pastries and other sweet goods that require extra strength.


Brownies, cookies, cake donuts, muffins, pretzels, pie crusts.


50/100# bags

Analytical Specification Standard
Moisture % 14.0 Maximum
Ash % (14% M.B.) 0.46 Target
Protein % (14% M.B.) 10.8  
   - East region 8.3 Target
   - West region 8.5 Target

Nutritional Information

Based on 100g

  • Fat: 1.62g
  • Carbohydrates: 77.3g
  • Calories: 354
  • Total Dietary Fiber: 2.7g

Additional Information

  • Meets federal standard of identity, as established by the U.S. Food and Drug Administration.
  • Certified Kosher Pareve.
  • Should be stored in a clean, dry place that is well ventilated, at 70° or less and with low humidity. Use within six months.
  • Listed specifications are based on current crop year characteristics.